Chicken Wings Recipe

Prep wings

Pat the 6 bone-in chicken wings dry with paper towels. Trim any excess skin or wing tips if desired. Dry wings thoroughly so skin crisps during frying.

Season and coat

In a bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp baking powder. Toss the wings with this mixture until evenly coated. Let rest 10–15 minutes at room temperature to let the coating adhere.

Heat oil

Pour about 1 cup neutral oil into a deep skillet or small Dutch oven (enough to shallow-deep fry; roughly 1–1.5 inches depth). Heat over medium-high until it reaches 350°F (175°C) or a piece of bread browns in ~60 seconds. If you don't have a thermometer, test with a small scrap of wing skin — it should sizzle immediately.

Fry wings

Carefully add wings in a single layer (do not overcrowd) and fry 6–8 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C) measured at thickest part. If needed fry in two batches. Transfer fried wings to a wire rack set over a baking sheet to drain and keep crisp while you make sauces (or hold in a 200°F oven for up to 15 minutes).

Combine 1/4 cup huckleberry jam, 1/4 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika and 1/4 tsp hot sauce (optional) in a small saucepan over medium heat. Stir and bring to a low simmer, then cook 2–3 minutes until sugar melts and sauce is glossy. Taste and adjust sweetness or acidity as desired. Keep warm off heat until ready to toss wings.

To serve: place fried wings in a large bowl, pour the warm huckleberry BBQ sauce over them and toss gently until evenly coated. Transfer to a serving plate and offer ranch or blue cheese, celery sticks, and lemon wedges alongside.

Whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp mirin (if using), 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbsp honey and 1/2 tsp sesame oil in a small saucepan over low heat.

Mix 1/2 tsp cornstarch with 1 tbsp water to make a slurry. Bring the sauce to a gentle simmer, stir in the slurry and simmer 30–60 seconds until it thickens slightly and becomes glossy. Remove from heat and stir in sesame seeds and sliced green onion if using.

To serve: toss the hot fried wings in the warm Asian ginger sauce until coated. Plate and garnish with extra green onion and sesame seeds; serve with celery and dressing on the side.

In a small saucepan or skillet over low heat, melt 2 tbsp unsalted butter. Add 1/4 cup hot sauce, 1/2 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce and 1/2 tsp honey or brown sugar if desired. Stir until fully combined and slightly emulsified, about 1 minute. Season with 1/4 tsp salt to taste. Keep warm off heat.

To serve: pour the hot buffalo sauce over the fried wings in a bowl and toss to coat evenly. Serve immediately with ranch or blue cheese dressing and celery sticks.

Choose one sauce per order (Huckleberry BBQ, Asian Ginger, or Buffalo). Toss wings in the chosen warm sauce right before serving to maintain crispness. Plate with 1/4 cup ranch or blue cheese dressing, 3 celery sticks and an optional lemon wedge.

Leftovers: store sauce and wings separately in airtight containers. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to restore crispness, then toss with warmed sauce.